The rich almond pastry given in this recipe makes a delightful contrast to the bittersweet taste of the Morello cherry and cream filling. Serve Morello Cherry Flan as the perfect dessert for a dinner party.
4 oz. flour, sifted
2 oz. cup ground almonds
1 tablespoon sugar
3 oz. butter, softened
1 egg yolk
2 teaspoon vanilla essence lv lb. canned stoned Morello cherries, drained
6 fl. oz. Creme Chantilly
1 oz. flaked almonds, toasted
In a medium-sized mixing bowl, combine the flour, ground almonds and sugar. Make a well in the centre and in it place the butter, egg yolk and vanilla essence. Using your fingertips, incorporate the flour mixture into the butter and egg yolk until a smooth paste is formed. Cover the paste and place it in the refrigerator to chill for 30 minutes.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Place an 8-inch flan tin on a baking sheet.
Remove the paste from the refrigerator and pat it out into a round flat shape. Place the paste between two large pieces of greaseproof or waxed paper and roll it out into a circle about 11-inches in diameter. Peel off one piece of greaseproof or waxed paper and place the paste, paper side up, over the flan tin. Peel off the remaining paper and gently press the paste into the flan tin, trimming the edges with a sharp knife.
Line the flan case with aluminium foil or greaseproof or waxed paper and half fill it with dried beans. Place the baking sheet in the oven and bake the flan case blind for 15 minutes. Remove the foil or paper and the beans and bake for 5 minutes more or until the pastry is firm to the touch. Remove the baking sheet from the oven.
Remove the flan case from the tin and set aside on a wire rack to cool completely.
When the case is cold, place it on a serving dish. Fill the centre with the cherries. With a flat-bladcd knife, spread the Creme Chantilly over the cherries, pulling it up into soft peaks.
Sprinkle over the almonds and serve immediately.